In a world of fast food chains and instant meals, there’s something deeply comforting about culinary traditions that take you back in time. Avinash Mishra, the man behind Badmaash Kebabi (BK), has done just that—bringing the rich, royal flavors of Awadhi cuisine to Dehradun’s dynamic food scene. From Lucknow to the cosmopolitan streets of Doon, his story is a flavorful journey fueled by passion, grit, and an undying love for food.
Before stepping into the culinary world, Avinash was carving a steady path in the corporate sector. With an MBA in HR Strategy and Planning, he worked with leading MNCs across India, Singapore, and Japan. But his heart was always elsewhere—amid the spices, recipes, and aromas of authentic cuisines. “I was comfortable in my corporate job,” he admits, “but I realized growth happens outside your comfort zone.” That realization set him on an entirely new course.
It wasn’t just food that inspired him; it was the soul of Awadhi culinary arts. During his travels across Europe and Southeast Asia, Avinash observed the global love for distinct cuisines. Yet, he couldn’t shake the thought of how Awadhi flavors—a heritage so rich and complex—remained underrated on the world stage. Determined to share this magic with food lovers everywhere, he launched Badmaash Kebabi.
The restaurant’s name, like its menu, has a story to tell. Avinash recounts a tale of Wajid Ali Shah, the last Nawab of Lucknow, who was exiled by the British, taking his trusted entourage along with himself. Among them was a chef so skilled in crafting irresistible kebabs that the Nawab fondly referred to him as “badmaash.” This playful tribute encapsulates the spirit of Badmaash Kebabi —a nod to tradition with a bold, modern flair.
The journey from idea to reality wasn’t without its own set of challenges. Starting a restaurant involves endless hurdles—choosing the right location, building a cohesive team, and introducing unique offerings to a discerning audience. But for Avinash, the most significant challenge was stepping away from the stability of his corporate life. “Taking that leap of faith was a pivotal moment,” he says. It was a risk, but one driven by purpose and passion.
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Today, Badmaash Kebabi has two thriving outlets in Dehradun—one at Pacific Mall on Rajpur Road and the other at the recently opened Mall of Dehradun. In a city known for its cosmopolitan food culture, BK has quickly carved out a niche for itself. The menu is a masterclass in Awadhi cuisine, prepared with the utmost care. From mutton galauti to chicken boti kebabs, every dish tells a story of tradition meeting perfection. And the quality? Impeccable. Badmaash Kebabi prides itself on using desi ghee, fresh ingredients, and authentic spices—no frozen meats, no preservatives, just unadulterated flavor.
For Avinash, the food is only part of the experience. His connection to Uttarakhand has shaped his approach to hospitality. “The people here are incredibly welcoming and receptive,” he says. This sense of community inspires him to use local ingredients and support local suppliers, creating a dining space that feels as warm and inviting as the state itself.
The response has been nothing short of overwhelming. Badmaash Kebabi’s signature kebabs and Lucknowi dum biryani have gained a loyal following, with patrons returning for the tender meat and aromatic spices. The restaurant’s kormas—available in both chicken and mutton—have become equally popular, and new dishes like chapli kebabs and kakori kebabs are set to debut soon.
But Avinash isn’t stopping there. His vision for BK is ambitious, with plans to expand into cities like Pune, Bangalore, and Delhi-NCR. “I want Badmaash Kebabi to be a global brand for Awadhi cuisine,” he shares. It’s a dream grounded in hard work and a commitment to authenticity, qualities he hopes to inspire in the next generation of entrepreneurs.
“Hard work is non-negotiable,” Avinash advises. “A five- or six-figure salary doesn’t happen overnight. You have to burn the midnight oil and be ready to work 24/7 for your passion.” His words reflect the dedication that has defined his journey, from a corporate job to a culinary venture that’s capturing hearts and taste buds alike.
As Uttarakhand evolves, with growing opportunities in tourism and hospitality, Avinash sees a bright future. He’s optimistic about the state’s potential to embrace and celebrate its cultural heritage. “We need to support local businesses and initiatives,” he says. “It’s the only way to preserve our unique identity while driving growth.”
At its core, Badmaash Kebabi is a whole lot more than just a restaurant; it’s a celebration of tradition and Awadhi cuisine, and also a testament to the power of following your heart. For Avinash, it’s more than a business—it’s a mission to bring people together over food that’s rich in flavor and history.
As Avinash puts it, “Growth may take you out of your comfort zone, but it also takes you closer to your dreams. For me, that dream is to see Badmaash Kebabi on every continent, spreading the magic and aroma of kebabs and kormas.”
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